Saturday, October 7, 2017

Honey Citrus Grilled Chicken with Basil Butter

Cookies and Cups has some good recipes and this is one of them! I marinated the chicken less than the 3 hours it instructs, but the citrus still came through well. The chicken was tender and flavorful and moist. Sometimes I don't feel like going outside to grill, but this recipe is easy and the taste definitely makes it worth it. Gonna make it again soon.

Honey Citrus Grilled Chicken with Basil Butter

Juice of 2 lemons
Juice of 2 limes
2 T. honey
1 t. kosher salt
½ t. black pepper
2 cloves minced garlic
2 lb. boneless, skinless chicken breasts

Basil Butter
½ c. butter, room temperature
½ t. garlic powder
¼ c. minced fresh basil leaves
¼ t. crushed red pepper, optional

Whisk all marinade ingredients together. Place chicken in a plastic zip bag and pour marinade on top. Marinate for at least 3 hours.

Basil Butter

Combine all the butter ingredients in a small bowl and combine evenly. Cover and refrigerate until ready to use.

Remove chicken from the refrigerator. Preheat your grill to medium high heat. Grill chicken for 6-7 minutes on each side, depending on the thickness of your chicken. Remove from grill and serve with a pat of basil butter on each chicken breast.

Tuesday, October 3, 2017

Raspberry Chocolate Chip Cookies

These soft fluffy cookies are one of our favorites for sure! When I first saw them at The Idea Room, I was worried about them being too wet because of the raspberries, but they are perfect. Seriously. Perfect! 

I do add 1/4 cup more raspberries than the original recipe and a bit more semi-sweet chocolate, as my girls requested. The recipe below is the one I use. I haven't counted how many they make, but they make a LOT. The original recipe says it makes 48, but I guess I don't make my cookies as large as she does because I always have more than that. 

Raspberry Chocolate Chip Cookies  

1 c. butter, room temperature
1 c. granulated sugar
1 c. brown sugar
2 eggs
1/2 t. salt
2 t. vanilla extract
1/2 t. almond extract
5 c. flour
1/2 t. baking soda
1/2 t. baking powder
1/2 t. cream of tartar
3/4 c. white chocolate chips
1 1/4 c. semi-­sweet chocolate chips
3/4 c. raspberries

Preheat oven to 350°.

Cream the butter and sugars until light and fluffy. Add eggs, vanilla and almond extract and mix. Add dry ingredients and mix until just combined.

Mix in white & semi-­sweet chocolate chips. Place cookie dough into separate bowl by breaking into pieces and scatter the raspberries in the dough so they are distributed evenly and do not get smashed up.

Scoop out cookie dough with a spoon or ice cream scoop making sure to grab a couple of raspberries for each cookie. Place on greased cookie sheet.

Bake for 12-­15 minutes, until golden brown on the edges and white and fluffy in the centers. Cool on a baking rack.

Friday, September 15, 2017

Chicken Stuffed with Goat Cheese and Caramelized Onion

Making stuffed chicken always sounds like so much work, but it's really not difficult. This recipe from A Dish of Daily Life makes a flavorful and tender chicken. I will make the sauce a little thinner next time. I used whipping cream instead of heavy cream since I had some on hand. 

Elegant and tasty!

Chicken Stuffed with Goat Cheese and Caramelized Onion 

2 T.  butter
2-3 onions, chopped
1/4 c. balsamic vinegar
8 oz. goat cheese
2 lb. boneless, skinless chicken
1 lg. egg
¼ c. milk
Panko bread crumbs
Oil or more butter for pan frying
1/4 c. cream (optional, only if you decide to make a sauce with the leftover goat cheese)

Caramelizing the Onions:
Melt your butter over medium heat. Add your onions
to the pan; stir to coat. Check on your onions every
10 minutes or so and give them a stir; lower the heat
if you need to. At around 50 minutes, add 1/4 cup of
balsamic vinegar. Continue to stir the onions for a
few more minutes.

Remove from heat and let cool.

Once the caramelized onions have cooled, combine
the onions with goat cheese. Mix well.

Whisk together egg and milk.

Place a couple tablespoons of the goat cheese
mixture on each tenderloin. Be as generous as you
can without making it too difficult to roll.

Once your chicken is rolled, dip it in the egg and milk
mixture, then coat with bread crumbs. Set aside until
all your tenderloins are rolled.

Heat enough oil or butter to coat your pan and start pan frying the chicken. Once they are golden brown,
remove from heat.

Finish cooking the chicken in the oven at 350° until
they are cooked all the way through.

Sauce (optional):

When chicken is ready for the dinner table, take any
leftover of the goat cheese mixture and whisk
together with cream. Once the goat cheese has
liquefied, spoon over your chicken.

Sunday, August 27, 2017

Blackberry Basil Ricotta Pizza

When I recently saw this recipe at The Stay at Home Chef, I wanted to make it. It was like nothing I have ever eaten before. It's easy, yet turns out looking elegant. 

Used basil from my plant and blackberries from the farmers market. Just make your favorite pizza dough or a refrigerated one. I had rolled mine out to a perfect circle, and then when I transferred it to the pizza stone, it stretched out of shape, leaving me with a rustic look, and that's okay. 

Have your ingredients all ready before you put the pizza crust on the hot pizza stone since it will immediately start to bake. I warmed my stone at 500°, but then lowered it to 400° since the crust was already browned on the bottom when I put it in the oven.
Blackberry Basil Ricotta Pizza

1 (14 to 16-inch) unbaked pizza crust
1 T. olive oil
1 (6-oz.) pkg. fresh blackberries, halved
1 c. shredded mozzarella cheese
1 c. shredded Parmesan cheese
1 c. ricotta cheese
10 large basil leaves, sliced into strips

Preheat a 14 to 16-inch pizza stone in an oven at 500°.

Carefully place pizza crust on hot pizza stone. Rub the olive oil over the pizza crust. Smash half of the blackberries and spread out over the crust.

Top oiled crust with mozzarella and Parmesan cheese. Scatter remaining blackberries over the pizza. Place spoonfuls of ricotta randomly over the pizza.

Bake on the pizza stone for 10 to 15 minutes, until cheese starts to brown. Scatter basil leaves over the pizza during the last few minutes of baking. Remove from oven and slice into 8 large slices.

Friday, August 18, 2017

Vegetable Enchiladas

I got this filling recipe from my sister Tiffany years ago. I was searching my blog for the recipe and couldn't believe I hadn't shared it yet. Each enchilada is like a cornucopia of goodness and flavor. No meat needed here. Just use corn tortillas to make this a gluten-free recipe. 

Vegetable Enchiladas

2 t. olive oil
1 small zucchini, cut into 1/2-inch pieces
1 med. red peppers, chopped
1 med. onion, chopped
2 (15 - 19-oz.) cans white kidney beans, rinsed and drained
1/2 c. vegetable broth
2 garlic cloves, minced
1 (15-oz.) can whole kernel corn, drained
2 jalapeño peppers, minced with seeds (optional)
1 c. loosely packed fresh cilantro, chopped
6 (8-in) tortillas
15 oz. salsa 
1/3 c. shredded Monterey-Jack cheese
Lime wedges for garnish 

Preheat oven to 375°. In skillet, heat olive oil over medium heat. Add zucchini, onion and red pepper and cook until vegetables are tender, about 10-15 minutes, stirring frequently. Meanwhile, in a food processor or blender, blend half of the beans with broth until almost smooth. Transfer bean mixture to bowl; stir in remaining beans and set aside. 

To vegetables in skillet, add garlic and cook 1 minute. Stir in corn and jalapeño; cook 2 minutes. Transfer vegetable mixture to bowl with beans. Stir in cilantro. Spoon about 3/4 cup mixture along center of each tortilla and fold tortilla up. 

Spoon about 1/2 cup salsa onto bottom of 9x13-inch pan. Place enchiladas seam side down on top of salsa. Spoon remaining salsa over enchiladas. Sprinkle with cheese. Bake for 20 minutes or until cheese is melted.